Description
Cozy up with this heartwarming Homemade Chicken Noodle Soup, filled with tender chicken and vibrant vegetables, perfect for chilly days or whenever you crave a comforting meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 6 cups low-sodium vegetable broth
- 2 large carrots, sliced thinly
- 2 stalks celery, chopped
- 1 medium onion, finely chopped
- 2 cups egg noodles
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Rinse the chicken breasts under cold water and pat dry. Chop the carrots, celery, onion, and mince the garlic.
- Sauté Vegetables: In a large pot over medium heat, add a splash of olive oil. Toss in the chopped onions, carrots, and celery. Sauté until softened (about 5 minutes).
- Add Garlic and Chicken: Stir in the minced garlic and sauté for 1 minute until fragrant. Add the chicken breasts to the pot.
- Pour in Broth: Add vegetable broth until it covers all ingredients by about an inch. Season with salt, pepper, and thyme; bring to a gentle boil.
- Simmer Away: Reduce heat to low and let simmer for 20-25 minutes or until chicken is cooked through.
- Shred Chicken and Add Noodles: Remove the chicken from the pot and shred using two forks. Return shredded chicken to the pot and add egg noodles; cook according to package instructions (about 6 minutes).
- Serve: Transfer soup to bowls and garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg